Directions

Preheat oven to 425.

Boil water for noodles and start cooking your lasagna noodles.

Heat a large skillet (or a large stock pot may work better) and begin to brown your ground turkey, add in your onion, shallot, italian seasoning and garlic. When meat is almost all brown, add in your mushrooms. Saute for about 2 minutes. Begin adding in your spinach a little at a time. Let it cook down then add some more until the entire bag of spinach is in the pan. Add your diced tomatoes and tomatoe sauce. Stir and then add your fresh basil. Let simmer for 10 minutes.

Check your noodles to see if they are done, be sure to not over cook them. Drain when readyand set aside.

In a medium size bowl, beat your egg, add the ricotta cheese to the bowl with the egg and add your 1/4 cup of parmesan cheese to the mixture. Mix well until creamy. Set aside with noodles.

Now that your sauce, noodles and ricotta mixture is ready, make sure your cheese is grated and prep your baking dish. A 9 by 12 casserole pan works well. Lightly spray the dish with Pam or a light oil to help so the lasagna doesn't stick. Put a thin layer of your sauce mixture on the bottom then add a single layer of noodles. Add a layer of sauce mixture, then spoon on approximately a quarter of the ricotta mixture, top with the grated mozzarella and add another single layer of noodles. Continue until all ingredients are gone...final layer should have the sauce mixture and mozzarella on top.

Place baking dish on a cookie sheet so any overflow does not go onto your oven. Bake for 45 minutes. Remove and let cool for 10 minutes before serving. Cut into 14 pieces and serve.

Great Stories from around the Web

Rate This Recipe

Member Ratings For This Recipe

I made this for my wife and we both loved it. Tasty and not too difficult for an amateur cook. The Ronzoni recommendation was good and I'm glad that I found it. However, not all of the noodles fit into my dish so I revised the calories accordingly. Next time, have the box would do.
- 9/21/09

My girlfriend and I made this tonight for dinner! It was delicious. I love that the spinach and whole wheat pasta are there, but I couldn't even taste the difference! It is a great healthy alternative!
- 10/8/12

Okay, so I'm actually having this tonight for the first time, but I made this recipe and stored in invidual pans, and it was relatively quick and easy to make. It smells delicious and I'm looking forward to it.
- 2/17/11

This was so, so good! I found Italian seasoned ground turkey. I did not use the shallots but added zucchini. I also used lowfat cottage cheese instead of ricotta, Barilla no boil lasagna, and egg beaters instead of an egg
- 5/20/10

OMG! This is the best lasagna I've ever tasted! Lasagna has always been my favorite dish, but I've never had a recipe of my own. This one is a keeper, and I have a feeling I'll be making it again and again! Thank you sooo much!! =)
- 4/30/10

I made this for dinner last night & it was delicious! I substituted veggie crumbles for the turkey & fresh oregano instead of the dried italian spices. The lasagna was gorgeous, tasty & filling!
- 10/23/09